Turkey Cutlets With Marsala Wine Sauce

Recipe Ingredients

3 tablespoons	45ml	Flour
1/2 teaspoon	2.5ml	Fresh ground black pepper
4		Turkey breast cutlets - 5
oz	0g
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Scallion - thinly sliced
1 teaspoon	5ml	Garlic - minced
1/3 cup	78ml	Chicken broth
1/3 cup	78ml	Marsala wine - dry
1/2 teaspoon	2.5ml	Coarse salt
2 teaspoons	10ml	Fresh rosemary - minced
		OR 1/2 tsp. Dried crumbled
		Rosemary
2 tablespoons	30ml	Italian parsley - minced

Recipe Instructions

On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy). In a 12-inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly golden, about 2 minutes on each side.

Transfer to platter. Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, about 2 minutes. Add garlic and saute for 1 minute. Add chicken broth and wine to skillet. Turn heat to medium and cook until liquid is reduced to half, about 3 minutes. Season with salt and rosemary.

Return cutlets and any accumulated juices to skillet. Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.

Transfer cutlets to platter. Spoon sauce over cutlets, garnish with parsley, and serve.

Source:
Redbook - February, 1994

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.